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Nonny's Fruitcake
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1 cup sweetened chunky-style applesauce

2 teaspoons baking soda

4 cups all-purpose flour

2 cups walnuts or pecans, coarsely chopped

1 1/2 cups (8 ounces) chopped dates

1 cup currants

1 cup raisins

1 cup golden raisins

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 teaspoon ground cloves

1 (8-ounce) can crushed pineapple, undrained

1 (10-ounce) jar maraschino cherries, coarsely chopped, reserve liquid

1 cup Land O Lakes® Butter, softened

2 cups firmly packed brown sugar

2 large Land O Lakes® Eggs

1/2 cup whiskey  


2 tablespoons firmly packed brown sugar

2 tablespoons Water

1 tablespoon light corn syrup

2 teaspoons lemon juice

 *Substitute 1/2 cup orange or apple juice.

How to make

  1. STEP 1

    Heat oven to 325°F. Grease and flour 8 (5 3/4x3-inch) mini loaf pans; set aside.

  2. STEP 2

    Combine applesauce and baking soda in bowl; mix well. Set aside.

  3. STEP 3

    Combine flour, walnuts, dates, currants, raisins, cinnamon, nutmeg, salt and cloves in bowl. Add applesauce mixture, pineapple, cherries and reserved cherry liquid; mix well.

  4. STEP 4

    Combine butter, brown sugar and eggs in bowl. Beat at medium speed, scraping bowl often, until creamy. Add fruit mixture; continue beating until well mixed.

  5. STEP 5

    Spoon batter into prepared pans. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Remove cakes from oven. Place onto cooling racks. Let stand 10 minutes. Remove from pan, if desired.

  6. STEP 6

    Drizzle each cake with 1 tablespoon whiskey while cakes are still warm. Cool completely.

  7. STEP 7

    Combine all glaze ingredients in 1-quart saucepan. Cook over medium heat, stirring occasionally, 3-5 minutes or until mixture is clear and slightly thickened. Brush glaze over cooled fruitcake. Let stand until glaze is set.

  8. STEP 8

    Wrap cakes in plastic food wrap, then foil. Store in cool place or refrigerate.

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